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COOKER VEGETABLE BIRYANI RECIPE | MAKING OF VEGETABLE BIRYANI RECIPE


COOKER VEGETABLE BIRYANI RECIPE | MAKING OF VEGETABLE BIRYANI RECIPE

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COOKER VEGETABLE BIRYANI RECIPE:


Vegetable biryani is the good flavoured and delicious tasty food.the vegetable biryani is made by preparing of basmathi rice and mixing of all  biryani masalas and vegitable slices.the vegitable biryani making is simple way to prepare and need  all vegitables.
the vegitable biryani making is the simple process and it taking of time is only 30 min.
the vegitable biryani is good tasty food for vegetarian lovers.

vegitable biryani is the simple cooking process and healthy food recipe the vegitable biryani making to healthy and good food you have never ate before.the vegitable birayni preparing is all mixed vegitables and rice.even the vegitables and rice cook at a time in vegitable biryani preparation.



  • Cooking time :30 minutes
  • Servings:4 members
  • Total time:35 minutes
  • Cuisine:indian
  • Preparation time :6 minutes
  • Author: BAAHU

COOKER VEGETABLE BIRYANI RECIPE:

INGREDIENTS>>>(1CUP=240ml)

INGREDIENTS FOR VEGETABLE BIRAYANI:

  • 2 carrot (sliced)
  • 1 1/2 cups of basmati rice
  • 2 potatos (sliced)
  • 1 tbsp (paste of garlic ginger)
  • 2 tbsp coriander leaves
  • 2 to 3 green chilli
  • 1 sliced tamato
  • 2 cups of drinking water
  • 1 to 3 tbsp of oil
  • 10 to 15 cashews
  • 2 tbsp of pure curd
  • 1/4 tbsp water for 1/6 tbsp salt
  • 1 tbsp juice of lemon
  • 1 to 2 tbsp masala powder of biryani
  • 1/4 small cut of green peas
  • 1 middle size of onion
  • 2 tbsp of mint leaves

SPICES:

  • 4 green cardamoms
  • 1 chakri phool
  • 2 dalchini
  • 6 laung
  • 1 tej patta
  • 1/4 tbsp jeera

MAKING OF COOKER VEGETABLE BIRYANI RECIPE:

VEGETABLE BIRYANI PREPARATION:

  • Firstly take a pressure cooker and add 2 tbsp of oil and heat the oil.
  • And ad the biryani garam masala and add the 1 bay leaf,1 medium size cinnamon stick,and 4 cloves,1 cardamon.
  • Add the 1/2 tbsp of shahi zeera and add 2  sliced onions cook for few minutes to onion until gold color and add 3 green  sliced chillie and cook until tey turn soft.
  • And add the salt to taste,add 1 tbsp of ginger garlic paste and saute until raw smell disappears and  add 1 potato,peeled and cut into cubes.
  • Add 1 carrot cut into slices 6 to 7 beans,finely chopped,1/2 cup green peas and matar 
  • And saute for few minutes.
  • Saureing of vegetables is important as they smell raw if not cooked properly and cook the vegetables for few minutes keep stirrong in between to avoid buring and add 1 tomato,finely chopped and give a mix.
  • And add 2 cups rice(if basmathi rice is used then soak it for 30 minutes before adding) add salt to taste and as required and ix the rice and vegitables cover the pressure cooker lid pressure cook the biryani for 3 whistles(medium flame).
  • when 3 whistles are done,switch off the stove reduce the steam and open the cooker lid
  • biryani is cooked well and serve the biryani.
  • The vegetable biryani good dish for chidren lunch box.
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NUTRITION FACTS



  • Amount per Serving
  • Calories 420kcal                               Calories from Fat 3g                                                                                                            % Daily Value
  • Total Fat 11g                                                57%
  • Saturated Fat 2g                                          75%
  • Cholesterol 3gm                                           4%                                                  
  • Sodium 96mg                                               13%
  • Potassium 413mg                                         4%
  • Total Carbohydrates 63g                              3%
  • Dietary Fiber 2 g                                           8%
  • Sugar 2g                                                 
  • Vitamin A                                                    2.3%
  • VitaminC                                                    20.3%
  • Calcium                                                       6.7%
  • Iron                                                             19.9%


CONCLUSION:

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